Rating: 4.5 stars 4.4
67 Ratings
  • 5 star values: 43
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

Recipe Summary

prep:
1 hr 5 mins
cook:
25 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 enchiladas
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C).

    Advertisement
  • Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.

  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.

  • Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.

  • Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Nutrition Facts

370 calories; protein 10.4g; carbohydrates 46.2g; fat 18g; cholesterol 21.9mg; sodium 428.6mg. Full Nutrition
Advertisement